Steamed Fish Balls with Tofu (豆腐蒸鱼丸)

豆腐蒸鱼丸 (Steamed Fish Balls with Tofu) is a classic dish from Hubei Cuisine, known for its delicate flavors and healthy ingredients.

Steamed Fish Balls with Tofu (豆腐蒸鱼丸)

Ingredients

  • 500g fish balls
  • 300g firm tofu, sliced
  • 2 green onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp ginger, grated
  • 1/2 tsp garlic, minced
  • 1/4 cup chicken broth

Instructions

  1. Place the fish balls and tofu slices in a heatproof dish.
  2. Sprinkle the green onions over the fish balls and tofu.
  3. In a small bowl, mix together the soy sauce, rice wine, sesame oil, sugar, ginger, and garlic.
  4. Pour the sauce over the fish balls and tofu.
  5. Pour the chicken broth into the dish.
  6. Steam over high heat for 15 minutes, or until the fish balls are cooked through.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
5g

Supplies

Heatproof dish Steamer

Tools

Knife Bowl Measuring spoons

Serving suggestions

Serve the 豆腐蒸鱼丸 with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For a richer flavor, you can use homemade fish balls or add a dash of white pepper before steaming.

Cost

$15